Massa
1 1/4 cups corn flour
3/4 cup all-purpose flour
1/3 cup grated Parmesan cheese
1/2 cup cold butter, softened
1 pinch of salt
2 large egg yolks
3 tablespoons cold water
Recheio
1/2 cup dark raisins
3 tablespoons rum
1 jar (620g) orange marmalade sauce, drained and cut into strips (reserve 2 tablespoons of the liquid)
Cobertura
2 cups raw cashews
3/4 cup confectioner's sugar
2 egg whites
Acessórios
Removable rectangular cake pan, 18 x 28 cm
Baking sac with a smooth tip, 1 cm in diameter
Massa
1 1/4 cups corn flour
3/4 cup all-purpose flour
1/3 cup grated Parmesan cheese
1/2 cup cold butter, softened
1 pinch of salt
2 large egg yolks
3 tablespoons cold water
Recheio
1/2 cup dark raisins
3 tablespoons rum
1 jar (620g) orange marmalade sauce, drained and cut into strips (reserve 2 tablespoons of the liquid)
Cobertura
2 cups raw cashews
3/4 cup confectioner's sugar
2 egg whites
Acessórios
Removable rectangular cake pan, 18 x 28 cm
Baking sac with a smooth tip, 1 cm in diameter
Massa
1
Mix all the ingredients, except for the eggs and water, in a processor until you get a crumbly mixture
Add the eggs and process until you get a dough
Place the dough on a floured surface and knead well, adding the water as needed, until it forms a ball
Wrap with plastic film and refrigerate for 45 minutes. Reserve
2
Heat the oven to 180°C
Roll out the dough on a floured surface and line the cake pan
Refrigerate for 15 minutes
3
Bake in the preheated oven for 12 minutes or until the dough is firm and starting to brown
Remove and reserve
Recheio
Let the raisins macerate in rum for 15 minutes
Arrange the orange marmalade sauce with the dough in the cake pan, drizzle with the reserved liquid, and sprinkle with the raisins. Reserve
Cobertura
1
Process the cashews until they are well ground
Add the confectioner's sugar and egg whites and pulse until you get a homogeneous mixture
Refrigerate for 30 minutes
2
Firm the cake by placing it in a baking sac with a smooth tip
Decorate the torta and bake in a preheated oven until starting to brown
Remove from the oven, let cool for a few minutes, and then remove from the pan.
